German Chicken Paprika – Slow Cooker

This Paprika Chicken recipe from Luchow’s German Cookbook calls for “2 young chickens, about 2-1/2 pounds each.”  The cookbook’s first publishing date was 1952.  Back in those days, cooks could find smaller chickens in the grocery stores.  Today, chickens are typically 3 to 4 pounds.


Shopper’s Tip – The surprise ingredient is the fresh dill.  If you use dried dill (we usually do this time of year), take a whiff to make sure it’s fresh prior to cooking.  If not, go and buy a new jar.  I usually buy a small fresh bunch at the grocery store and dry it myself.


Our Alterations – We make more sauce than called for; we usually use whole milk rather than cream; and we like to add garlic.



Luchow’s – This cookbook was in my mother’s collection and passed onto our family.  She loved the restaurant and raved about it.  Luchow’s opened in 1882 in Manhattan and closed its doors in 1984.  The list of celebrities and statesmen who were patrons of the famous restaurant is long and fascinating.  (Wikipedia)


German Chicken Paprika - Slow Cooker

  • Servings: 4
  • Difficulty: intermediate
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Credit:  Luchow’s Restaurant Cookbook.  Adapted for a slow cooker by NinaOnFood.


½ stick butter or more

8 chicken thighs, boneless and skinless

¾ C. flour

2 tsp. Paprika

2 tsp. Salt

1 onion, diced

1/3 green bell pepper, diced

2 C. chicken broth

2 T. milk

Dried dill for garnish


Place the flour in a clean 1-gallon plastic storage bag and season with paprika and salt; toss with fingers. Add the thighs and gently shake to coat.  As you remove them and place on a plate, turn each piece over to check it is coated.

If you have a cooker with a brown/saute setting follow here.  Otherwise, use a skillet to brown.

Set the cooker to Brown/Saute at 400°.    Add the butter; quickly spread with wooden or plastic spoon.  Gently place thighs one at a time in the butter.  Lightly brown on each side, about 2 minutes per side.  When thighs are light golden color, remove them at set on a plate (without paper towels).

Reduce heat to 350°.

Add the diced vegetables to the remaining butter in the cooker (or skillet); toss with wooden or plastic spoon to coat. Cook for only a minute or two.  Add the broth and milk; stir.  The mixture will begin to boil.  Gently nestle the browned thighs in the sauce. Cover the cooker.

Switch the unit to Slow Cook on Low. Set Timer to 4 hours.  Check at 4 hours that internal chicken temperature is 165° to 170° and very tender.

To Thicken Sauce:  Remove the thighs and place in a serving dish; cover to keep hot.  Add 1 C. of sour cream to the sauce in the cooker; stir to mix well. Stir constantly until the sauce is hot.  To Serve:  Place hot egg noodles in a serving dish, top with the thighs, and pour the sauce overall.    Alternatively, place the hot egg noodles into the cooker and toss to coat.  Sprinkle Dried Dill over all.

Mexican Dry Soup with Vermicelli – Sopa Seca

Today is the feast day of Our Lady of Guadalupe.  She is the patron saint of The Americas.

“Guadalupe:  the Miracle and the Message” is a very enjoyable film documentary narrated by actor Jim Caviezel.

In our small way we celebrate by watching this film and reading about Mary’s apparition.

We also plan to prepare a simple Mexican meal at home.

Shopping Tip:  We buy Mexican short vermicelli known as fideo at the grocers.

Mexican Vegetable Soup with Vermicelli

Sopa seca, like many famous terms in Mexican cuisine, is the down-to-earth description of a magnificent dish. Broth is absorbed by rice or noodles during cooking; serve the dry soup as a separate course or as a side dish.

Credit:  Sunset Mexican Cookbook:  Classic & Contemporary Recipes. 1989 Edition


  • 8 ounces Mexican vermicelli pasta, cut short
  • 2 T. butter
  • 3 T. cooking oil
  • 1 medium-size onion, chopped
  • 2 cloves garlic, minced
  • 1 4-oz. can chopped Anaheim chilies, e.g., Ortega brand
  • 1 15-oz. can petite diced tomatoes with juice
  • 1 tsp. dried oregano leaves
  • 1 Cup fresh or frozen thawed peas
  • 2 Cups chicken broth
  • Salt and pepper


Heat butter and oil in a 2-1/2 quart saucepan over medium-high heat.  Add onion, garlic, and chilies and cook, stirring, until soft (about 5 minutes).  Add noodles and stir well; continue to cook, stirring constantly, for 2 more minutes.  Add tomatoes, oregano, peas, and broth and bring to a boil.  Reduce heat, cover, and lower heat.  Simmer until liquid is absorbed (about 15 minutes).  Season to taste with salt and pepper.

Substitution:  replace the onion and chilies with 1 can of Ro-tel  brand tomatoes and chilies.

Homemade Thousand Island Dressing

Our recipe is the product of one part detective work and one part educated guessing.  I had a Ken’s bottled version and with only 3 tablespoons left in the bottle, I got the inspiration to make my own.  With the bottle in my hand, I selected the listed ingredients I had on hand.  I just guessed at the measurements.  It’s pretty darn good.  So is Ken’s.


The Mysterious Origin of Thousand Island Dressing

According to a delightful CBS News televised report, legend has it that the recipe for Thousand Island Dressing is shrouded in mystery.

Watch the video.

Preparation Tip:  Don’t underestimate the preference for “fresh” tasting spices you have on hand for this recipe and others.  If you’ve had any spices in your pantry for over six months, check for a strong, fresh aroma.  Otherwise, it is best to toss and replace.  If you’re on a budget, shop for spices at stores like Winco and also wait for sales.


Homemade Thousand Island Dressing

  • Servings: 4
  • Difficulty: easy
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This dressing is big on flavor if you use whole mayonnaise and fresh herbs and spices.


In a 4-cup measure or mixing bowl, combine:

1 cup mayonnaise, preferably full bodied and not low-fat

1/4 cup whole sour cream

2 tablespoons chili sauce like Heinz

Add and stir to blend:

2 tsp. fresh squeezed lemon juice

1 tsp. salad oil

1 tsp. dried onion flakes

1 tsp. dried parsley or 2 tsp. fresh, minced


The following ingredients are measured “to taste” and imprecise.  Use your judgment.  Start with the smallest amount.

Spices:  chili powder, garlic powder, dry mustard (a pinch), paprika, ground white or black pepper, and salt.  Stir or whisk vigorously to blend well.  At the last, add 2 teaspoons of sweet relish.  Stir.  Turn the dressing into a jar and refrigerate for at least one hour.

Potato-Cauliflower Curry

Time-Life published a series of cookbooks in the early 1970s known as Foods of the World.  The image is my copy of “Recipes:  The Cooking of India.”  The companion picture book I no longer have and it was a book about India and its cuisine.

If you’ve made curries you know that adding more spices can kick it up to as hot as you like.  This recipe is medium-hot.


Potato-Cauliflower Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

A satisfying and colorful vegetable medley that is sure to delight spice lovers. Serve it over rice for a complete meal or as a meat side dish.

Credit:  “Recipes:  The Cooking of India” by Time-Life.  Adapted by NinaOnFood.


  • ¼ C. butter
  • 1 T. scraped fresh ginger
  • 1 T. finely chopped garlic
  • ½ C. finely chopped onions
  • 1-1/2 tsp. salt
  • 1-1/2 T. Madras brand curry powder or these spices:

1 tsp. ground cumin,  ½ tsp. turmeric, and ¼ tsp. ground cayenne pepper

  • 3 diced tomatoes or 1-15 oz. can petite diced tomatoes
  • 3 T. finely chopped fresh cilantro
  • 2 carrots, coarsely chopped
  • 1 head Cauliflower, cut into small crowns
  • 2 lbs. gold potatoes, par-boiled, peeled, cut into ½-inch slices
  • 1 small handful fresh whole green beans
  • 1 C. water
  • (optional: ½ tsp. garam masala)


In a large deep pan or Dutch oven, melt the butter over medium-high heat.  Stir in garlic, onions, ginger, and salt.  Cook onion mixture until soft.  Add Curry Powder (or separate spices) and stir to blend.  Add tomatoes and 2 T. chopped cilantro.  Toss. Cook until sauce thickens, about 5 minutes.

Add the cauliflower and potatoes.  Toss to coat. Add the whole green beans stirring gently.

Stir in the water, bring to a boil over high heat, cover, reduce heat to low.  Simmer for about 10 minutes or until the vegetables are tender and not overcooked.

Garnish with remaining cilantro.  Serve over Basmati rice.

Mom Was A Foodie Before You and Me

My mom’s name is Evelyn Passos and she passed away in 1998 at age 69 just a few months shy of 70.  I’m going to turn 69 October 31.  I’ll be in Mass on All Saints November 1 to pray for her soul.  (November 2 is All Souls Day.  Our little church doesn’t have mass on that day.)

Mom loved to shop for food, read about food, collect recipes from newspapers and magazines, talk about recipes, drive all over New Orleans, New York, and then the Los Angeles region just for new food finds.

Keep in mind that the cars we owned were not great.  We owned a beat up 1959 Ford station wagon, followed by a fun-but-rarely-ran 1961 Austin Healy that was later repo’ed, followed by a 1962-ish little Chevy Corvair in candy apple red.

Soft shell crab Po’ Boy sandwich, a New Orleans tradition.

Image result for new orleans soft-shell crab po boy

I lived in New Orleans for one year, 1955.  I was five.  Mom loved, loved Cajun food and worked hard to learn to cook it.  Her specialties from that region were Shrimp Creole and Seafood Gumbo.  Back then, crab was actually cheap!

Speaking of crab, I remember one time we drove from Venice, CA where we lived in the early 1960’s all the way to downtown L.A. just for a special New Orleans shipment of soft-shell crabs at a busy seafood market.  You could not get them close by.  I hated every minute of that drive.  But I can remember how happy she was finding those crabs.

On Sundays instead of attending mass, Mom drove me around to places far away along the West Coast to find new restaurants.  She heard about a new joint in San Pedro, the L.A. Harbor.  That was one long drive.

Mom taught me to cook and I have inherited her enthusiasm for world foods, what we called “ethnic” in those days.


I tend to stick with cookbooks as opposed to “books about food.”  There are others who enjoy reading the latter such as DiningWithDonald.   He enjoys mysteries that involve food.  I may look into his recommendations.

Agatha Raisin mysteries by M.C. Beaton are fun reading.  In every book, Agatha goes to a pub and details what she orders.  Or she goes to a village fete or festival and describes the food there.  Mom would’ve enjoyed The Quiche of Death. 

Mom liked both cookbooks and books about food and cooking.  I’m not talking about fiction, though.  She had a book by M.F.K. Fisher, the famous writer.  That was back in late 1950s.  It was a hard bound book.  I looked at Fisher’s books available on Amazon.  I thought I’d identify it by the cover but it’s not there.  Mom’s book did not have a paper cover and artwork was included on the hard cover.

I was around 10 years old then.  Over the years I tried to read it several times and never got far.  In fact it turned me off.  Fisher sounded to me like a snob of culture.  As if I’m enthralled by that!


I enjoy my new found love of sewing, crocheting, and knitting.  Thus, for the last year I’ve been borrowing audio books from the library so I can do needle work while listening.  The audio books that I have finished I can count on one hand:  the readers usually annoy me.  They either are too dramatic, too high-pitched, or too dull.


I tried listening to Chefs, Drugs, and Rock and Roll but at my age can no longer relate to the author’s devotion to that edgy “free spirit” lifestyle.  I react to him like he’s another culture snob.  I borrowed it just after celebrity chef Anthony Bourdain committed suicide.

I’m going to look for audio books by Bourdain some day.


I am going to try the audio book Provence 1970.  It may sniff of too much liberal female liberation for my taste.


I only have three I can recommend.

The Inventor and the Tycoon: A Gilded Age Murder and the Birth of Moving Pictures by [Ball, Edward]

The Road to Little Dribbling: Adventures of an American in Britain by [Bryson, Bill]

When it comes to audio books, the reader is The Thing.  All three books above have above standard readers.


Scotch Broth Soup

Recipe courtesy of All Recipes.

To Outlander fansand you can call me a prudish Trad Catholic fan because I fast forward through the erotic scenes to “take custody of the eyes” — this is not a recipe from the Outlander Kitchen cookbook.  Nor is it from the cookbook author’s blog.

Lamb shanks are the absolute best cut.  They are mild and tender.  I use rutabaga because they have a mild flavor and are less bitter than turnip.  I adjusted the preparation steps for clarity.  The photo below is mine.  The photo above is from America’s Test Kitchen because I can’t find my photo of the finished soup.

Scotch Broth Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

This thick and hearty soup takes time to prepare for a special occasion. Preparation includes overnight refrigeration but it is well worth the effort. Garnish with fresh parsley. The soup can be frozen.

Credit:  All Recipes


THE STOCK – Yields 5 cups

  • 2-1/4 lb. Lamb Shanks
  • 10 cups water
  • 2 large onions, coarsely chopped
  • 2 rutabagas, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 tsp. whole black peppercorns
  • 2 tsp. salt


  • 1/2 cup Barley, soaked overnight
  • 1 carrot, diced
  • 2 onions, minced
  • 1 Leek, chopped
  • 1 Celery Stick, diced
  • 1 rutabaga, diced
  • Salt & Pepper to taste
  • Herbs:  Oregano, Thyme, Sage to taste
  • Thicken with 3 tsp. flour and water mixture, if needed
  • Chopped parsley


DAY ONE.  In a small bowl soak barley in water to cover; cover the bowl and set aside.  Make the stock.  In a large soup pot, place the lamb shanks, onions, turnips, carrots, peppercorns and water in a large pot. Bring to a boil, remove scum,  reduce the heat and simmer, partly covered, for 3 hours. Skim the surface as required.

The Meat.  Remove from the pot the shanks and any meat that has fallen off the bones. Cool slightly for handling.  Remove the meat from the bones and chop fine.  Place in a storage container, cover and refrigerate overnight.

The Stock.  Strain the stock into storage container such as another pot or 8-cup size measuring cup, discarding the vegetables and peppercorns. Cool the stock.  Cover and refrigerate overnight, or until the fat has set on top and can be spooned off.

DAY TWO.  Drain the soaked barley and set aside. Remove stock from the refrigerator.  Scrape off the solid fat.  Reheat the stock in large soup pot over medium-high heat, adding 1 cup water.  Add the drained barley, the carrot, onion, leek, celery, rutabaga, and the herbs.  Bring to a boil, reduce the heat and simmer for 1 hour, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 10 minutes. Thicken with a flour-water mixture if desired.  Season well and top with parsley.

Popovers for Breakfast

I finally purchased a Popover Pan!  It makes a difference – the 6-oz. cups made larger and fluffier popovers as compared to using an average muffin pan.  Set out everything you need that isn’t refrigerated the night before.  First thing the next morning, set out the eggs (cracked open into a bowl) and milk (in measuring cup) to bring them to room temperature while the oven is pre-heating.

Popover pan by Sur la Table Stores



  • Servings: 4-6
  • Difficulty: easy
  • Print

These crispy and light hollow puffs will be a hit for breakfast served warm with butter and jam.

Credit:  Better Homes & Gardens Cookbook


Shortening or butter or nonstick cooking spray

2 beaten eggs, room temperature

1 cup milk, room temperature

1 Tablespoon vegetable oil (we like canola)

1 cup all-purpose flour

1/4 tsp. salt


You will need six 6-ounce custard cups or a popover pan.

Preheat oven to 400°.  With a paper towel, generously spread ½ teaspoon cooking oil over the bottom and sides of each cup; or, spray cups with nonstick coating.  Place the custard cups on a 15x10x1-inch baking sheet; set aside.

In a blender or mixing bowl, combine beaten eggs, milk and cooking oil.  Add flour and salt.  Blend or beat with wire whisk till mixture is smooth.  Scrape side of bowl or blender, if necessary.


Fill the greased cups half full.  Bake in a 400° oven about 30-35 minutes or light brown and very firm.  Immediately after removal from the oven, prick each popover with a fork to let steam escape. Serve hot.  Makes 6 popovers.

Green Hell: Environmental Marxists and the Wildfires

Today, once again, we awaken to smokey skies in North State, California.  We’re in the Sacramento region.

There are two major wildfires – one called the Mendocino Complex Fire that is the largest in California history – burning more than 100 miles (160 kilometers) north of Sacramento and another huge fire near Yosemite National Park a little farther to the southeast…

In this entry:

  • Endangered Species Act of 1973
  • Spotted Owl Hysteria and the Death of Oregon’s Lumber Industry
  • Russia’s Environmental Green Cross International Schemes
  • Global Warming Hoax is A Communist Scam
  • April 22 is Vladimir Lenin’s Birthday . . . and Earth Day.
  • Russia’s Green Cross has offices in 5 U.S. cities, aka Global Green USA
  • We thank Sovietologist Natalie Grant Wraga (deceased)


Personal Recollection of the Endangered Species Act of 1973, the Oregon Spotted Owl that Destroyed the Timber Industry and Today’s Forest Mismanagement That Is Now Destroying California’s Forests

I did honest secretarial work in the Oregon  lumber industry from 1976 to 1980.  I worked at Fibrex & Shipping, a wood chip exporter, primarily to Japan; and I worked at Pope & Talbot, a lumber manufacturer.  Both in Portland, Oregon.  I remember daily news stories about the do-gooders:   tree sitting protests, tree spiking to prevent harvest, the confusion.  I sadly remember the loss of jobs and the move of Georgia-Pacific Lumber to Atlanta from Oregon.  Huge, huge changes brought on by Left-wing extremists.

Mismanagement of Forests

Here are the facts.

For years Congressman Tom McClintock (R) has warned Congress about forest mismanagement as the cause of catastrophic fires in California.

The bureaucratic tangle caused by our so-called environmental laws has reached the point that even dead trees on public lands that threaten to fall on power lines and cause major forest fires cannot be removed without permission from federal bureaucrats. To add insult to insanity, when the bureaucracy denies or delays permission and a fire results, the cost of the fire is paid by the utility’s customers through higher household electricity bills.

“California Fires:  Government Policies, Not Global Warming.”  The New American Magazine.  08/07/2018.

Burning Up the West:  Feds, Greens Cause Catastrophic Fires.”  The New American Magazine.  08/24/2013.

Oregon’s Lumber Industry:  The Remains

Pope & Talbot, established in 1849, was shuttered in 2008.

Oregonian.  2008.

Judge converts Pope & Talbot bankruptcy to liquidation.

Pope & Talbot, Inc., one of Oregon’s last remaining publicly-held makers of forest products, shuttered its doors Friday, after a Delaware court ordered the bankrupt company to turn its mills over to a court-appointed trustee for liquidation.

The Chapter 7 court ruling, which follows a six-month long attempt to reorganize and find buyers for the company’s remaining mills, leaves 180 workers in Oregon jobless as of Friday. The fate of 700 workers in British Columbia will be decided in a separate hearing in Vancouver, B.C. on Saturday.

At the Halsey pulp mill, about 90 miles south of Portland, workers ground the last wood chips and dried the remaining pulp for storage. Many workers, who discovered Wednesday that the mill could close as soon as the end of the week, still hope that a buyer will come forward to reopen the mill.

“We’re leaving the mill in good shape and setting it up in case we do start up again,” said Tim Ysen, 47, who started working at the mill at age 18. “But who knows, we may never come back. I don’t even know if my work sheet this week will turn into a paycheck.”

The fall of the 160-year old company leaves many parties – banks, creditors, shareholders and workers- scrambling for the remaining assets. Mark Rossolo, who acted as the company’s spokesman over the past six-months of turmoil, said he would likely no longer be commenting for the company.

Workers at the Halsey mill were told Thursday that they would no longer have health insurance or Cobra health insurance and would likely not receive any outstanding vacation pay or severance package.

“The Chapter 7 filing hurts the workers more than anything,” said Ernie Lamoureux, a staff representative of the United Steelworkers Union, which represents 140 Halsey workers. “There’s no protection for them.”

Climate Change Scam:  Russia’s and Gorbachev’s Master Plan To Cripple America’s Industrial, Economic, and Military Strength

Did you know that Mikhail Gorbachev, the communist leader of the former Soviet Union, is a leading environmentalist?  He’s an “environmental Marxist,” hat tip to Cliff Kincaid.*

  • At the United Nations in 1988, he called for a halt to humanity’s “aggressions against nature.”
  • “Technology has not only failed to ease the conflict between man and nature,” Gorbachev argued, “it has aggravated that conflict . . . The crisis of civilization that we see today is a crisis of the naive belief in the omnipotence of humanity.”
  • Established Green Cross International, a post-Soviet “green planet” scheme to control industrial nations, weaken their economy, and destroy their militaries.

Did you know that Al Gore attended the first Green Cross conference?

That is significant.  Gore’s father was a friend and colleague of communist Armand Hammer.

Have you ever wondered why Black politicians are suddenly passionate about “Climate Change?”

Reason:   Former President Barack Obama, Senator Cory Booker and Van Jones, a communist, are environmental Marxists.  In times past, only Whites were passionate about it.

What?  Vladimir Lenin’s birthday is the very same day as Earth Day, April 22?

“The first Earth Day was April 22, 1970, the centennial of the birth of Vladimir Lenin, Bolshevik godfather, architect of the communist totalitarian state.”  Paul Kengor, author.  Quoted in “Big Dupes at Big Peace:  Earth Day Dupes,” Breitbart.

What Is the Green Cross International?

Pictured:  Mikhail Gorbachev

Green Cross International’s roots can be traced back to President Mikhail Gorbachev’s time in office as Head of State of the Union of Soviet Socialist Republics, a period during which he spoke repeatedly about the interrelated threats humanity and our Earth face from nuclear arms, chemical weapons, unsustainable development, and the man-induced decimation of the planet’s ecology.

In October 1987, five years before the first Earth Summit in Rio de Janeiro, Mikhail Gorbachev addressed a gathering in the Arctic city of Murmansk, and for the first time linked the concepts of environmental protection, nuclear disarmament, broader security concerns and development.

On 19 January 1990, in Moscow during an address to the Global Forum on Environment and Development for Survival, Mikhail Gorbachev suggested creating an “international Green Cross that offers its assistance to States in ecological trouble.” In other words, the world needed a body that would apply the medical emergency response model of the International Committee of the Red Cross to ecological issues, and expedite solutions to environmental problems that transcend national borders.

Alexander Likhotal, President of Green Cross International.  “We need a real revolution.”  He wants to curtail using natural resources.

Authentic “Russian Meddling:”  Global Green U.S.A. is a member of the Russia’s Green Cross Network

Global Green USA

Founded: 1994

Santa Monica Headquarters
     President: Les McCabe
Offices in New Orleans, Washington DC, New York, and San Francisco
Global Green USA is the American affiliate of Green Cross International, founded by President Gorbachev to foster a global value shift toward a sustainable and secure future. For 20 years, Global Green USA has been a national leader in advancing smart solutions to climate change that improve lives and protect our planet.

Finally, Our Thanks To Sovietologist Natalie Grant Wraga

  • Natalie Grant Wraga’s papers have been declassified.
  • * She revealed Gorbachev’s climate change schemes:  “Why the Russians conceived the Global Warming scam.”  By Cliff Kincaid.  Accuracy in Media.   This disinformation theme has been embraced by the liberals now claiming to be tough on Russia.Don’t take my word for it. When Natalie Grant Wraga died in 2002 at the age of 101, The Washington Post recognized her expertise as a Soviet expert, noting that she was “born in czarist Russia, saw great upheaval in her native land and became an expert in unmasking Soviet deception methods for the State Department…”
  • In her 1998 article, “Green Cross: Gorbachev and Enviro-Communism,” Wraga, who dropped her last name and wrote under the byline Natalie Grant, explains in detail how the Soviet deception campaign, using the climate as an organizing tool, was developed. It was launched after the so-called collapse of the Soviet state, when Mikhail Gorbachev, the last Soviet president, embarked on an environmental crusade, using the United Nations and other international organizations.


Dupes:  How America’s Adversaries Have Manipulated America’s Progressives for A Century.  Paul Kengor.

Green Hell:  How Environmentalist Plan To Control Your Life and What You Can Do To Stop Them  Steve Milloy. 

Portuguese Lamego Sandwich

Updated 07/23/2018.  Added ham to the recipe in addition to prosciutto; also a video showing a professional Portuguese cook making the sandwich.

The town Lamego is located in central Portugal.

Bola de Lamego with Ham or Prosciutto

For the recipe, visit Portuguese Cooking.  (I’m lazy today.)

Watch video:  3 minutes

I get all sentimental about Portugal.  I’m one-half.  Never been there.

The town of Lamego is in Douro, a wine making region.  Also, take a look at this beautiful cathedral:  Our Lady of Remedies:

15 Best Things To Do In Douro, Portugal

Review of Ettore’s European Cafe and Bakery in Roseville CA

My husband and I tried out the new Ettore’s in Roseville, CA.  It was a disappointment.  Don’t get me wrong because the food was delicious.  It was the cold, hygienic atmosphere.  It reminded me of a hospital cafeteria.  Lots of glass cases, a hard tile (I think) floor and high ceiling, all of which served to amplify the noises.

The original location of Ettore’s is in Sacramento.  That restaurant and bakery is snug and cozy.  The tables are close together and you can hear the conversations at the adjacent tables.  That adds to a homey ambience.

At the Roseville cafe, we had a lovely quiche made with a hearty crust, ham, scallions, and a delicate touch of Swiss cheese.  I was so impressed that I looked in my cookbooks for a similar recipe and found one.  I made it and was delighted that I didn’t gag — I have a gag reflex to old eggs.  It’s a long story I may expound on in another post later.

Ettore’s Nugget Market Location

Ettore’s has a bakery located inside the Roseville Nugget Market and is our favorite location.  I shop there weekly anyway.  They bake a fabulous Ciabatta bread in both a size for sandwiches and a larger loaf.  They serve this coffee that is out of this world!!  It’s called Equator Boutique Coffee.  I should review Nugget later, too.

OWNERS Ettore Ravazzolo and Meggan-Rush Ravazzolo.